Follow these steps for perfect results
peaches
pitted and thinly sliced
nectarines
pitted and thinly sliced
brown sugar
golden raisins
ground cinnamon
ground nutmeg
fresh breadcrumbs
phyllo dough
butter
melted
milk
powdered sugar
sifted
Preheat the oven to 400°F (200°C). Grease a baking pan and line with parchment paper.
In a medium bowl, combine sliced peaches, sliced nectarines, brown sugar, golden raisins, ground cinnamon, ground nutmeg, and fresh breadcrumbs.
Melt butter and mix with milk.
Stack phyllo sheets, brushing between each sheet with the butter and milk mixture.
Cut the stacked phyllo sheets in half widthwise to create two stacks.
Cover one stack with parchment paper and then a damp tea towel to prevent drying.
Place half of the fruit mixture along the center of the uncovered phyllo stack.
Roll the phyllo dough from one side to enclose the filling, sealing the ends with a little of the remaining butter mixture.
Place the strudel, seam-side down, on the prepared baking pan.
Brush the strudel all over with some of the remaining butter mixture.
Repeat the process with the remaining phyllo stack, fruit mixture, and butter mixture.
Bake for 25 minutes, or until golden brown.
Cut each strudel in half.
Dust with sifted powdered sugar before serving.
Expert advice for the best results
Ensure phyllo dough is thawed completely before use.
Brush phyllo dough generously with butter mixture for best results.
Serve warm for optimal flavor.
Everything you need to know before you start
15 mins
Can be assembled ahead of time and baked just before serving.
Serve slices on a plate dusted with powdered sugar. Garnish with a sprig of mint.
Serve warm with a scoop of vanilla ice cream or whipped cream.
Pair with a cup of coffee or tea.
The sweetness of Moscato complements the fruit filling.
Discover the story behind this recipe
A popular dessert in Central and Eastern Europe, often enjoyed during holidays and special occasions.
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